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Roll or use fingers to spread dough to about 5-6" round or 5" square.
Smear center with condiment (if using)
Fill with approx 2-3 T. of filling - placing on bottom half of dough.
Pulling slightly, fold top 1/2 over and press the edges firmly.
Fold pressed edges under. (if you do not do this, the biscuits tend to open up)

Bake or freeze on cookie sheets (when frozen. wrap individually in plastic wrap - store in zip bags - mark the bag with filling)
To bake from frozen - put in oven when you start to preheat - then 15-20 minutes after oven has reached temp.
For nuking - bake - freeze - wrap in paper towel and reheat on 1/2 power - time depends on your nuke machine.

Bake @ 350' - 15-20 minutes

Use scratch biscuits, Bisquick mix or tube biscuits (Grands)-(I use these when they are on sale for 1.00 each)

Stew - drain a cup or so through a strainer/colander - saving the broth - in a small saucepan - heat the broth and thicken it with a bit of corn or potato starch - add just enough to moisten to stew solids. You do not want this to be too wet.

Leftover chinese anything - drain well

Pie fruit (yours or canned - drain most of the gel stuff) (apple filling should be pre-cooked)

I added 1/2 teaspoon of cinnamon to the dry ingredients. Some people, including Applepraline, sometimes have doubled the topping mixture.... depends on personal preference. Prepare to have enough apples for another loaf, because this disappears quickly.
-- Vicki - dutchmom4

Some really great recipes here. The banana cake is calling my name, I have some frozen mashed bananas in the freezer, I keep saying I will use them and then forget to do it. I also bought layer cake pans, saying to myself that I will make layer cakes, but they still have never been used. This will make me use both, now I just have to wait for a company meal, I know I would keep eating this until it was all and that would definitely make the scale keep moving upward. Sharing is a much better option. _________________Patti
http://bakespace.com/?Pattit

Meat:
Bake at 350 until tender, approximately 1-1/2 hours to 2 hours. Use drippings for gravy.

Hutspot:
Once the potatoes have come to a boil, add salt. Cook over low heat until tender.
In large skillet, melt butter. Saute onions 5 to 6 minutes. Add carrots. Saute until tender.
Drain potatoes (save water to use for gravy). Mash with onion and carrot mixture.

Ok - Now I got it - Hutspot recipe sounded so familiar - but I never heard of it - have been going over recipes and rememberances and I finally found it tucked away in a dim corner of my brain...

My sister-in-law makes this every Christmas - but in her family it's called Mock Turtle - she always says you can make lots of different substitutions, but never leave out the vinegar._________________... Pat ...
http://www.bakespace.com/?qui

Vicki glad that it turned out well for you. I had read Fan's recipe that called for laurel and I was going to let you know that it meant bay leaves, but you had already found that out before I had a chance. Pennsylvania's state flower is the Mountain Laurel, but it is not used in cooking.
Qui, you talked about mock turtle, did you ever eat real turtle? One day my neighbor had a huge snapping turtle hanging from the clothes line (minus the head) they were preparing it to eat!_________________Patti
http://bakespace.com/?Pattit

Vicki - Saw your recipes for Hutspot and the recipe without meat dates back to the siege of the town of Leiden, Netherlands during the 80 year war between the Netherlands and Spain.

Of course October is also time for Oktoberfest which we can thank King Ludwig I of Bavaria for (August 25, 1786 - February 26, 1868). We can thank King Ludwig I not only for Oktoberfest, but also for Sauerbraten. One day King Kudwig I asked his chef to prepare him a dish with some left over raw beef (remember this was long before we had refrigeration), so his chef prepared a delicious dish which we know as sauerbraten.

Guys.. .have you thought about making this thread a cookbook in our new platform? It's super easy to do and then you can have all the recipes searchable.

We'll promote it in our new newsletter we're going to start promoting.

Here's how you do it each month...

You create a Breakfast club profile on bakespace with info on the group. The same way you create a member account.

Then you go to the "build a cookbook" tab in your "my kitchen" page. You name your cookbook, add the categories and then note it's a "group" cookbook. Once you get the group cookbook status, a link will pop up that says... here's your link to share with friends. That link can be shared in the forums, on facebook, etc.

Once someone clicks on the link, they go to a forum that says welcome, this is the cookbook they are adding to... fill out this forum and that's it. People not even members can submit a recipe that way too!

Keep in mind... cookbooks can have as little as 1 recipe to 100...so having 6 recipes in a cookbook would be good - don't be intimidated or feel like you need to have a lot.

Once you're ready to publish... the person who's in charge of the cookbook goes into the cookbook and then selects which recipes to be added. They click save, then publish and if it's a free cookbook.. .we approve it the same day.

You should totally give it a try. Folks who use the app will find the cookbook too.

I can do the first one for you to show you if you feel overwhelmed. _________________Babette Pepaj
Founder, BakeSpace.com

Cookbook Cafe is a do-it-yourself digital publishing platform that enables anyone to create, market and sell their very own cookbook to the world for profit or fundraising.With our easy-to-use cookbook builder, you can publish your own beautifully interactive cookbook as both a Web-based eBook and iPad App. The builder also makes it easy to crowdsource recipes and include content from family members, friends and co-workers -- whether they're in the next room or halfway around the globe.